The content on this site may include affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that, at zero cost to you, we will earn an affiliate commission if you click on one of the links and buy something.
This spicy, savory sausage soup comes together fast, yet tastes like it simmered all day. Packed with vibrant peppers, tender spinach, and cozy spices, it’s a weeknight lifesaver that makes even better leftovers. Pair it with a simple salad for a light meal, or serve it as a hearty appetizer—either way, it’s sure to disappear fast.
Why We Love This Sausage Soup with Peppers and Spinach
There’s something special about a soup that delivers bold, developed flavor in under an hour. This recipe quickly became one of our go-to comfort meals for cool nights and busy weekdays. Here’s why we keep coming back to it:
- Bold Flavors, Minimal Time: The combo of spicy Poblano, chili powder, and a dash of cinnamon gives this soup a rich, layered flavor in just over 30 minutes.
- Nutritious & Hearty: With protein-rich sausage and a generous helping of veggies, it’s filling without being heavy.
- Leftovers That Shine: The flavors deepen overnight, making it even more delicious the next day.
- Customizable Heat: Want it mild? Skip the Poblano. Craving spice? Add a pinch of red pepper flakes.
Key Ingredients
Here’s what you’ll need to make this soul-warming soup. Scroll to the recipe card below for full amounts!
- Pork Sausage – Choose your favorite (mild or spicy); browning it builds the base of flavor.
- Bell Pepper & Poblano Pepper – Adds sweetness and a subtle smoky kick.
- Celery – For crunch and aromatic depth.
- Dried Herbs – Basil, oregano, and rosemary bring classic Italian vibes.
- Warming Spices – Chili powder, cumin, and a hint of cinnamon give this soup unexpected complexity.
- Chicken Stock – Use high-quality or homemade stock for the best flavor.
- Baby Spinach – Tossed in at the end to wilt just perfectly.
- Cheddar Jack Cheese – Melty and mild, the perfect topper for a spicy soup.
How to Make Sausage Soup with Peppers and Spinach
Follow these simple steps to get this comforting soup on your table fast:
- Brown the Sausage: Heat olive oil in a large soup pot over medium-high heat. Add sausage and cook until no longer pink, about 5 minutes, breaking it into small pieces.
- Add Veggies & Spices: Stir in the diced red and Poblano peppers, celery, and all dried herbs and spices. Season with salt and pepper. Cook, stirring occasionally, for 5–6 minutes until the veggies soften.
- Simmer: Pour in the chicken stock. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- Add Spinach: Stir in the spinach and cook 4–5 minutes, until just wilted.
- Serve: Ladle into bowls and top with shredded Cheddar Jack cheese. Add extra Poblano for a garnish if you like a little heat!
Chef’s Tips and Variations
- Make It Dairy-Free: Skip the cheese or swap in your favorite plant-based shreds.
- Go Lower Carb: This soup is already keto-friendly, but you can double the sausage or skip the peppers for even fewer carbs.
- Add Beans: Want more texture? Stir in a can of drained white beans with the stock.
- Freeze for Later: Let it cool completely, then store in freezer-safe containers for up to 3 months.
What to Serve with Sausage Soup
Toppings
We love adding a dollop of sour cream or a few avocado slices. Fresh cilantro or green onions also add brightness.
Sides
Pair with a crisp green salad or warm crusty bread to round out the meal.
Fun Add-Ons
Set out a DIY soup bar with toppings like crumbled bacon, crushed tortilla chips, or hot sauce for a cozy soup night that everyone can personalize.
📝 Sausage Soup with Peppers and Spinach
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Serves: 6
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb pork sausage
- 1 medium red bell pepper, diced
- ½ medium Poblano pepper, diced
- 3 celery stalks, diced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- Sea salt and black pepper, to taste
- 6 cups organic sugar-free chicken stock
- 2 cups baby spinach
- 1 cup Cheddar Jack cheese, shredded
Instructions
- Heat oil in a large soup pot over medium-high. Add sausage; cook 5 minutes, breaking it up with a spoon.
- Add peppers, celery, and all herbs/spices. Season with salt and pepper. Cook 5–6 minutes until softened.
- Add stock; simmer uncovered for 20 minutes, stirring occasionally.
- Stir in spinach; cook 4–5 minutes, until wilted.
- Serve hot, topped with cheese and optional diced Poblano.